Pan Seared Venison Medallions with Balsamic Berry Sauce

02/22/2013

I prefer to use back-straps for this recipe, but you can also use medallions from the hindquarters.This dish goes well with redskin mashed potatoes and makes a great Valentines Day dinner.Elegant but easy! Enjoy…

Submitted by Lloyd L.

Ingredients

– 2 pounds well-trimmed venison medallions 3/4 inch thick

– Salt and pepper

– 2 tablespoons olive oil

– 1/2 teaspoon rosemary

– 2 cloves garlic, minced

– 1/4 cup dry red wine

– 1/4 cup balsamic vinegar

– 1 tablespoon plum preserves

– 3 tablespoons chilled butter

Directions

Season meat with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add meat and brown on each side, about 1-2 minutes each side, but not past rare. (you can grill medallions if you like)